Instant Pot Pinto Bean Stew using dry beans with corn, yams, poblanos - vegan-adaptable and can be made in 45 minutes. A hearty vegan stew that is earthy and smoky with subtle heat. (Allow 8 hours soaking time for the pinto beans.)

Instant Pot Pinto Bean Stew

onion,

garlic

Ancho chili powder

cumin

coriander

yam, yielding approximately 3 cups cubed

dry pinto beans, soaked for 8 hours

veggie broth or chicken stock

Molasses

chipotle powder (optional-

salt

——

corn

Set instant pot to “Saute” add oil and onion saute 5 minutes.  Add garlic and poblanos (or green bell pepper) saute another 2 minutes.

Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.

Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.

Give a stir and set the Instant Pot to high pressure for 25 minutes.

Stir in frozen corn and let warm through.

Serve and garnish with any of the options.

Thank you for all your recipes
..I can now incorporate vegetables into my diet.  This was awesome and absolutely delicious..definitely a repeat at my table.

My wife made this on 10-23-2020 in the instant pot. It was so great, I had to have a second helping. The depth of flavor was so good. Our power went out 10 minutes after it started cooking. The power came on 1 hour later and guess what our dinner was done. Great bean soup in a chilly house!”

We made thus recipe and it was so flavourful and satisfying.  We all said it’s a do over and double up the recipe for leftovers.  Even without the extras it’s fantastic. I didn’t have pinto beans so subbed with black beans and it was great.  Thanks for another delicious option, yet again.

I made this stew a few days ago. It is delicious!  The combination of beans and yams and all the spices made this a go to dish for the winter months. And it is easy in the instant pot. . Tonight I am having it again—I love leftovers!!

Wondering what you think about adding ground beef, pulled chicken or pork?

Super delicious. I just love your instant pot recipes. Thank you. They turn out so good.

Absolutely delicious!   I topped with plain yogurt because it is what I had but loved this even before I added the yogurt.  I was craving something warm and comforting and this hit the spot!

Excellent flavor!  Added some chicken and fresh corn cut off the cob.  Will most definitely make this again.  Thanks!

We've made this four times now. It is excellent. We made it twice following the recipe exactly. Terrific! Then we made adding bone-in, skin off chicken thighs. Also terrific. The last time we added cubed pork tenderloin that we sautéed separately and added when the stew was cooked. Wow! What a versatile and wonderful recipe! Thank you, Sylvia.

HI Sylvia
I am new to your site - everything I have tried so far, I just love it.  This recipe was super tasty and easy, too! Thank you!

I’ve made this several times and I gotta say I was surprised! Sometimes I don’t like to try new foods because I get scared but this was just amazing. The cooking time was perfect. I enjoyed making this. It was something different than what I was used to making. We decided to add chicken to it the second time and it was also perfect. We’re definitely keeping this recipe!

Great flavor. My one complaint is texture- when you pressure cook the beans with the yams and peppers, the veggies get very mushy. I will make this recipe again but will pre-cook the beans and then cook the soup with veggies.

Being vegan, my wife and I eat beans several times a week. I've collected dozens of recipes over the years, and this one is our new favorite! I followed the list of ingredients closely; the only thing I changed (slightly was the method): I skipped the sautéing and simply added everything to the Instant Pot except the peppers, yam, and corn. After the beans finished cooking, I released the pressure, switched to Slow Cook on high, added the yam, pepper and corn, and cooked until the potato was tender.

instant pot pinto bean stew

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 8

Author : Tonia Schemmel | Feasting at Home

Ingredients

Instructions

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